Saturday, April 23, 2011

Toffee Ice-cream Sundae

Toffee sauce may have all evil ingredients, but a little goes a long way and the toffee sauce keeps well in the fridge for a couple of weeks.

  • Sliced banana
  • good quality vanilla ice-cream
  • roasted peanuts
  • toffee sauce
Toffee sauce
  • 250g brown sugar 
  • 100g unsalted butter 
  • 220 ml double cream 
  • 250g golden syrup
  • 1 tsp vanilla extract

  1. Firstly to make the toffee sauce, melt the butter and sugar together.
  2.  Add the golden syrup and cream and bring to the boil. Leave simmer for a few minutes. 
  3. In two ice cream sundae bowls, put some slices of banana at the bottom, then the ice-cream, then add the remaining banana slices drizzle over some of the toffee sauce. 
  4. Sprinkle with crushed peanuts and dig in.

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